Cinnamon Apple Muffins
First things first: why do I keep baking these muffins?
I don’t know what it is about autumn, but once I spot apples on sale at the market, these cinnamon apple muffins just—well—sort of happen. Maybe it’s the memory of my mum baking trays for Sunday tea, or maybe because my nephew once mistook these for cupcakes and was genuinely baffled when he didn’t find any icing on top (don’t worry, he ate three anyway). And fine, I’ll admit, sometimes I just crave that smell so much that I’ll make these smack in the middle of July. Don’t judge!
Why You’ll Love Making This
I throw these together when the weather feels moody, or when I’m looking for something snacky but not too sweet. My family goes absolutely wild for them (my son once asked if there was a way to make them as gifts for his teachers—I mean, is there an award for baked goods overachiever?). Honestly, I’ve had times when the apples were a bit knobby or the cinnamon clumped, but somehow they always taste…homey. Oh, and licking the spoon at the end is non-negotiable.
What You’ll Need (plus some swaps and wiggles)
- 2 big apples, peeled and chopped (Granny Smith is my go-to, but Gala works; once, I used pears and it was actually nice?)
- 2 cups (about 250g) plain flour (all-purpose is fine—Grandma swore by King Arthur but honestly, use what’s knocking around)
- 1/2 cup (100g) white sugar (brown sugar’s lovely if you want extra molasses oomph)
- 1/3 cup veggie oil or cooled melted butter (just don’t use olive oil… learned that one the hard way)
- 2 eggs (medium or large, I never notice a difference)
- 1/2 cup milk (I’ve used oat milk in a pinch—it’s fine; no one noticed)
- 2 tsp baking powder (don’t confuse this with baking soda—been there)
- 1.5 tsp ground cinnamon (sometimes I get wild and use a sprinkle of nutmeg too, or skip the cinnamon altogether if it’s hiding behind the spice rack)
- 1/4 tsp salt (I just use a pinch)
- Optional: a handful of chopped nuts (pecans are grand, walnuts if you’re feeling frugal)
Alrighty, Let’s Muffin: Directions (with a bit of casual chaos)
- First off, preheat your oven to 180°C (about 350°F). Line a 12-cup muffin pan with papers—or just grease ’em (sometimes I run out of papers and it all turns out fine).
- In a big bowl, whisk your flour, sugar, baking powder, cinnamon, and salt. This is where I inhale that cozy spice scent—try not to sneeze (seriously, cinnamon dust is wild).
- In another bowl (or a big coffee mug, if you’re lazy like me), mix eggs, oil, and milk until it looks like something you’d dunk bread in; stir in the chopped apples. If you want nuts, just chuck ’em in here too.
- Pour the wet into the dry. I use a big wooden spoon and stir until just combined—don’t overmix unless you like chewy muffins (I once did and regretted it; they could’ve been used for juggling). It should look kind of lumpy; that’s normal.
- Spoon into the prepared muffin tin, about 3/4 full for each. Sometimes I sprinkle a bit of cinnamon sugar on top if I’m feeling fancy.
- Bake 20-24 minutes, or until a toothpick poked in comes out mostly clean. Err on the side of underbaked (they firm up as they cool). Now, this is the part where my kitchen smells like pure joy—and sometimes my neighbor pops over, like a muffin radar went off!
- Let them sit in the tin five minutes, then hustle them onto a rack or plate so they don’t get sweaty on the bottom. This is where I sneak a hot one… usually burn my tongue, never learn.
Notes from the Thousand Muffin March
- Chopping the apples small-ish means they cook through, though I have (accidentally) left some pretty big chunks and it was like finding a surprise in your muffin.
- If you forgot to soften your butter (been there every single time), microwaving works—just don’t nuke it into soup, unless you want greasy muffins (sometimes I do this; no shame).
- I reckon these muffins taste even better the next day… if they last! Actually, a quick zap in the microwave brings them right back to peak fluffiness.
Variations I’ve Tried (and One Fail!)
- Swap apples for diced pears or add a handful of dried cranberries—delightful, truly.
- I once folded in chocolate chips. Jury’s out—my niece adored them; I missed the pure apple flavor.
- Mistakenly used coconut oil once. It smelled tropical but tasted…weird. Wouldn’t do it again.
Equipment: Must-Haves and Dodges
You’ll want a muffin tin (obviously), two bowls, and a whisk. If you don’t have a whisk—just use a fork. I forgot mine at a picnic once and made do with a spoon; wasn’t perfect, but the world didn’t end.
How to Store ’em (If You Have Any Left)
Best stored in a tin or airtight box for a couple days at room temp. You could freeze them, but they get a little spongy. Honestly, they’ve never gotten past the 24-hour mark at my place—and that’s if I’m feeling strict with the kids.
Serving: How We Eat These
We go old-school: warm with a thick pat of salted butter, at breakfast or for a late night nibbly. Sometimes I sneak one with a cuppa tea, hiding from everyone in the pantry (don’t tell my family, alright?).
Pro Tips (Hard-Won Lessons)
- I once rushed the cooling step and my muffins sank in the middle. No one cared, but it bugged me! Actually, taking five extra minutes to rest prevents this.
- If your apples are super juicy, maybe sprinkle ’em with a bit of flour before mixing in; otherwise, you get soggy-bottom muffins. Nobody asked for that.
FAQ: Real Questions and Honest Answers
- Can I use whole wheat flour? Sure, but the muffins come out a bit heavier—sometimes I go half and half. No one notices (unless they’re weirdly flour-obsessed).
- What if I don’t have muffin liners? Just grease the tin with whatever you’ve got—oil, butter, even cooking spray. Sometimes mine stick a bit, but I scrape ’em out and, well, call it rustic.
- Can you double this recipe? You bet, but you’ll want to stir the batter just a little more gently; it tends to get gloppy if you go wild.
- Is it okay to use less sugar? Yeah! I’ve cut back to 3/8 cup (whatever that means—a scant half) and my lot never whinged.
- Why do my muffins get tough? Overmixed batter is the villain here. Fold gently, leave it a bit lumpy. For real—it’s magic.
Okay, that’s probably more muffin wisdom than you bargained for… but there you have it. Go on, give them a whirl—the kitchen will smell unreal, and you’ll be halfway to legend status with anyone lucky enough to snag one!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 1/2 cups diced apples (peeled and cored)
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
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2In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
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3In a separate bowl, beat the eggs with the sugar, then add the melted butter, milk, and vanilla extract. Mix well.
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4Fold the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the diced apples.
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5Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
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6Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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